Ingredients
- 1/3 Cup Extra-Virgin Olive Oil
- 1 Brown Onion, diced
- 1 Carrot, diced
- 1 Celery Stick, Diced
- 8 Button Mushrooms, diced
- 3 garlic cloves, minced
- 2 Tbsp Capers, minced
- 2 Tbsp Caper Juice from the jar
- 1/2 -1 Tsp Chilli Flakes
- 1 Tsp Dried Oregano
- 3 Tbsp Tomato Paste
- 3 Tbsp Red Curry Paste
- 200g/2 Cups Vegetable Mince or Soaked TVP (Textured Vegetable Protein)
- 1 Cup Soy Milk
- 1 Cup Red Wine
- 1 Tin Diced Tomatoes
- 700g Passata
- 1 Cup Beef Stock
- 2 Tsp Dried Mushroom Powder
- 1 Bay Leaf
- 1/2 Bunch Thai Basil
Method
- If you're using TVP, add it to a bowl and then half it's amount in beef stock, stir and set aside for 5-minutes.
- Heat oil in a large pot over a medium heat. Add the onion, carrot, celery and mushrooms with a large pinch of salt. Fry until soft and beginning to turn golden.
- Stir in the garlic, capers, caper juice, chilli flakes, oregano, tomato paste and curry paste and cook for another minute or until the garlic no longer smells raw. Add the TVP and still until coated.
- Pour in the soy milk and scrape the pot to ensure all the mince is loose. When the soy is almost completely absorbed, add the wine and simmer until it's reduced by half. Then, add all the remaining ingredients except the fresh herbs.
- Season with salt and pepper, stir well, and cover with a slightly ajar lid. Reduce the heat to low and simmer for 45-60 minutes, stirring frequently.If your tomatoes are too acidic, add a little brown sugar.
- To finish, remove the bay leaf and then stir through the Thai Basil and wallah! Serve with pasta or in a lasagna.
Product used in recipe
- VALCOM - VALCOM CURRY PASTE RED
